Soy-Free Salmon Tempura
Dive into crispy perfection with this Soy-Free Salmon Tempura recipe, a gluten-conscious twist on a Japanese classic! Featuring tender, bite-sized salmon fillets coated in a delicate rice flour and cornstarch batter, this recipe skips traditional soy-based ingredients for a fresh, allergen-friendly take. The batter is brought to life with ice-cold sparkling water, ensuring a light and airy texture, while baking powder adds a subtle lift to each fry. Cooked to golden brown in hot vegetable oil, these irresistible pieces are served with zesty lemon wedges for a bright citrus finish. Ready in under 30 minutes, this dish is perfect for a quick appetizer or flavorful main course that caters to soy-free diets.
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Recipe Information
Ingredients
- 4 pieces Salmon fillet
- 1 cup Rice flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.25 cups Ice-cold sparkling water
- 4 cups Vegetable oil (for frying)
- 4 pieces Lemon wedges
- 0.5 teaspoon Freshly ground black pepper
Instructions
Cut the salmon fillets into smaller bite-sized pieces, about 2 inches each, and season them lightly with salt and freshly ground black pepper. Set aside.
In a medium bowl, whisk together the rice flour, cornstarch, baking powder, and salt.
Gradually add the ice-cold sparkling water to the dry mixture while stirring with a wooden spoon until just combined. The batter should remain lumpy and cold. Avoid over-mixing.
In a deep pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). A kitchen thermometer is ideal for monitoring the temperature.
Dip each salmon piece into the batter, ensuring it is fully coated, then carefully lower it into the hot oil.
Fry the salmon tempura in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown.
Remove the fried salmon pieces using a slotted spoon and drain them on a paper towel-lined plate.
Serve the salmon tempura immediately with lemon wedges on the side for squeezing over just before eating.
Nutrition Facts
Calories |
10420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1047.0 g | 1342% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 0.7 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 74.0 mcg | 370% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2582 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
